Zesty Gluten-Free Quinoa Salad Recipe

Serves 5-6

This quinoa salad offers a delightful mix of textures and flavors. Packed with fresh, crisp vegetables and protein-rich quinoa, this dish is brought together by a tangy lemon vinaigrette. Each bite presents a satisfying blend of ingredients, providing a refreshing and healthful addition to your table.

Ingredients (organic/biodynamic)

For the Salad:

  • 1 c. quinoa (rinsed and drained)
  • 2 c. water or vegetable broth
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 cucumber
  • 1/4 c. red onion
  • 1 c. cherry tomatoes
  • 1/4 c. fresh parsley
  • 1/4 c. fresh mint (optional)
  • Salt and black pepper to taste

For the Lemon Vinaigrette:

  • 1/4 c. fresh lemon juice
  • 2 Tbsp. tahini
  • 1 clove garlic (minced)
  • 1 tsp. freshly ground mustard*
  • Salt and black pepper to taste

*Grind fresh yellow mustard seeds into a powder to use. To make 1 Tbsp of freshly ground mustard, combine ½ tsp. ground mustard with 2 tsp. water and combine into a paste. Measure out 1 tsp. of this mixture to use in this recipe. Note that organic yellow mustard seeds are available at Whole Foods and other natural food stores .


  1. In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it cool.
  2. While the quinoa is cooking, prepare the vegetables. Dice the bell peppers, cucumber, and red onion; halve the cherry tomatoes; and chop the fresh herbs.
  3. In a large mixing bowl, combine the cooked and cooled quinoa with the diced vegetables and chopped herbs. Toss everything together.
  4. In a separate small bowl, whisk together the lemon juice, tahini, Dijon mustard, salt, and black pepper to create the vinaigrette.
  5. Pour the lemon vinaigrette over the quinoa salad and gently toss to coat the ingredients evenly.
  6. Taste and adjust the seasoning, if needed.
  7. Let the salad sit in the refrigerator for at least 30 minutes to allow the flavors to meld and the salad to chill.
  8. Before serving, you can garnish with extra herbs or a few lemon slices if you’d like.


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